Cutting European Krembo Chocolate Marshmallow in Ultra HD 4K

Cutting European Krembo Chocolate Marshmallow in Ultra HD 4K - European chocolate-coated marshmallow treats were popular as homemade sweets in Mandate Palestine, when it was known as Kushi (Hebrew כושי, "negro") and Rosh Kushi (Hebrew language: ראש כושי "negro's head") This name was borrowed from the names then used in Europe. The first manufacturer, the Whitman Company, coined the name Krembo. In Hebrew, the word krembo is a combination of krem (cream) and bo (in it). A mocha flavour was introduced in 1967. In 1979 Whitman was acquired by Strauss-Elite which has the major part of the krembo market in Israel. During the 1980s and 1990s smaller manufacturers introduced additional flavours such as banana and strawberry but failed to achieve a significant market share.



Krembos are a seasonal treat sold only four months a year, from October to February. Nevertheless, 50 million krembos are sold each year—an average of 9 per person.



In 2005, Strauss signed an agreement with Unilever to export ice cream and krembos to the United States and Canada due to a demand for products of this type with strict kosher certification. Under terms of the agreement, they may be sold only in kosher supermarkets and import shops. The distributor in North America is Dairy Delight, a subsidiary of Norman's Dairy.In 2007, Nestlé introduced an ice cream variation of krembo called Lekbo (Hebrew: לקבו, "lick inside").



Krembo (Hebrew: קרמבו‎, a contraction meaning literally "Cream-in-it") is the name of a chocolate-coated marshmallow treat that is popular in Israel. "Krembo whipped snack" consists of a round biscuit base (17% of total weight), topped with fluffy marshmallow creme-like foam (53%), coated in a thin layer of cemacao (dairy-free, sweet baking chocolate, about 30% of total) and wrapped in colourful, thin aluminum foil.

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Cutting Thick Sausage in Ultra HD 4K

Title - Sausage making is a logical outcome of efficient butchery. Traditionally, sausage makers would salt various tissues and organs such as scraps, organ meats, blood, and fat to help preserve them. They would then stuff them into tubular casings made from the cleaned intestines of the animal, producing the characteristic cylindrical shape. Hence, sausages, puddings, and salami are among the oldest of prepared foods, whether cooked and eaten immediately or dried to varying degrees.



Early humans made the first sausages by stuffing roasted intestines into stomachs. The Greek poet Homer mentioned a kind of blood sausage in the Odyssey, Epicharmus wrote a comedy titled The Sausage, and Aristophanes' play The Knights is about a sausage-vendor who is elected leader. Evidence suggests that sausages were already popular both among the ancient Greeks and Romans, and most likely with the various tribes occupying the larger part of Europe.



The most famous sausage in ancient Italy was from Lucania (modern Basilicata) and was called lucanica, a name which lives on in a variety of modern sausages in the Mediterranean.[citation needed] During the reign of the Roman emperor Nero, sausages were associated with the Lupercalia festival.[citation needed] Early in the 10th century during the Byzantine Empire, Leo VI the Wise outlawed the production of blood sausages following cases of food poisoning.[citation needed]



The word sausage is derived from Old French saussiche, from the Latin word salsus meaning "salted".



Pâté is a similar product made of cooked and minced meat.

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Cutting Turkey Sausage in Ultra HD 4K

Cutting Turkey Sausage in Ultra HD 4K - Bologna sausage, sometimes phonetically spelled as baloney, boloney or polony, is a sausage derived from the Italian mortadella, a similar looking finely ground pork sausage containing cubes of lard, originally from the Italian city of Bologna, IPA. U.S. Government regulations require American bologna to be finely ground and without visible pieces of lard. Bologna can alternatively be made out of chicken, turkey, beef, pork, venison or soy protein. Unlike the mortadella Bologna, bologna sausage is not an Italian product and there are several differences among process and ingredients. Typical seasoning for bologna includes black pepper, nutmeg, allspice, celery seed, coriander, and like mortadella, myrtle berries give it its distinctive flavor.



Polony is the name for a large sausage made from a mixture of beef and pork that is popular in South Africa and was very popular in Britain during the 17th and 18th centuries. Polony is now eaten less often. Polony can be stored for long periods, sometimes many weeks. Polony is highly seasoned before being hot smoked. It is then cooked in boiling water when required.



A sausage is a food usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after.



Sausage making is a traditional food preservation technique. Sausages may be preserved by curing, drying, or smoking.

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Cutting Margarine with Spoon in Ultra HD 4K

Cutting Margarine with Spoon in Ultra HD 4K - Margarine, like butter, consists of a water-in-fat emulsion, with tiny droplets of water dispersed uniformly throughout a fat phase which is in a stable crystalline form.Margarine has a minimum fat content of 80%, the same as butter, but unlike butter, reduced-fat varieties of margarine can also be labelled as margarine (in some countries).



Margarine can be used for spreading, baking, and cooking. It is also commonly used as an ingredient in other food products, such as pastries and cookies, for its wide range of functionalities.



Margarine originated with the discovery by French chemist Michel Eugène Chevreul in 1813 of margaric acid (itself named after the pearly deposits of the fatty acid from Greek μαργαρίτης or μάργαρον (margaritēs / márgaron), meaning pearl-oyster or pearl, or μαργαρίς (margarís), meaning palm-tree, hence the relevance to palmitic acid).Scientists at the time regarded margaric acid, like oleic acid and stearic acid, as one of the three fatty acids which, in combination, formed most animal fats. In 1853, the German structural chemist Wilhelm Heinrich Heintz analyzed margaric acid as simply a combination of stearic acid and of the previously unknown palmitic acid.

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Cutting Egg in Ultra HD 4K

Cutting Egg in Ultra HD 4K - Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs from jungle fowl native to tropical and subtropical Southeast Asia and India before 7500 BCE. Chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs.In Thebes, Egypt, the tomb of Haremhab, built about 1420 BCE, shows a depiction of a man carrying bowls of ostrich eggs and other large eggs, presumably those of the pelican, as offerings.In ancient Rome, eggs were preserved using a number of methods, and meals often started with an egg course.The Romans crushed the shells in their plates to prevent evil spirits from hiding there. In the Middle Ages, eggs were forbidden during Lent because of their richness.The word mayonnaise possibly was derived from moyeu, the medieval French word for the yolk, meaning center or hub.



Egg scrambled with acidic fruit juices were popular in France in the 17th century; this may have been the origin of lemon curd.



The dried egg industry developed in the 19th century, before the rise of the frozen egg industry.In 1878, a company in St. Louis, Missouri started to transform egg yolk and white into a light-brown, meal-like substance by using a drying process.The production of dried eggs significantly expanded during World War II, for use by the United States Armed Forces and its allies.



In 1911, the egg carton was invented by Joseph Coyle in Smithers, British Columbia, to solve a dispute about broken eggs between a farmer in Bulkley Valley and the owner of the Aldermere Hotel. Early egg cartons were made of paper.

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Cutting Waffle in Ultra HD 4K

Cutting Waffle in Ultra HD 4K - A waffle is a leavened batter or dough cooked between two plates, patterned to give a characteristic size, shape and surface impression. There are many variations based on the type of waffle iron and recipe used, with over a dozen regional varieties in Belgium alone.



Waffles are eaten throughout the world, particularly in Germany, Belgium, France, Netherlands, Poland, Scandinavia, and the United States.

The word “waffle” first appears in the English language in 1725: "Waffles. Take flower, cream..."It is directly derived from the Dutch wafel, which itself derives from the Middle Dutch wafele.



While the Middle Dutch wafele is first attested to at the end of the 13th century, it is preceded by the French walfre in 1185; both are considered to share the same Frankish etymological root wafla.Depending on the context of the use of wafla, it either means honeycomb or cake.



Alternate spellings throughout contemporary and medieval Europe include wafre, wafer, wâfel, waufre, gaufre, goffre, gauffre, wafe, waffel, wåfe, wāfel, wafe, vaffel, and våffla.

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Cutting Tomato in Ultra HD 4K

Cutting Tomato in Ultra HD 4K - The word "tomato" comes from the Spanish tomate, which in turn comes from the Nahuatl word tomato.It first appeared in print in 1595. A member of the deadly nightshade family, tomatoes were erroneously thought to be poisonous (although the leaves are) by Europeans who were suspicious of their bright, shiny fruit. Native versions were small, like cherry tomatoes, and most likely yellow rather than red. The tomato is native to western South America and Central America.



Aztecs and other peoples in Mesoamerica used the fruit in their cooking. The exact date of domestication is unknown: by 500 BC, it was already being cultivated in southern Mexico and probably other areas.The Pueblo people are thought to have believed that those who witnessed the ingestion of tomato seeds were blessed with powers of divination.The large, lumpy tomato, a mutation from a smoother, smaller fruit, originated in Mesoamerica, and may be the direct ancestor of some modern cultivated tomatoes.



The tomato is the edible, often red fruit/berry of the nightshade Solanum lycopersicum, commonly known as a tomato plant. The species originated in the South American Andes and its use as a food originated in Mexico, and spread throughout the world following the Spanish colonization of the Americas. Its many varieties are now widely grown, sometimes in greenhouses in cooler climates.

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Cutting big Potato in Ultra HD 4K

Cutting And Slicing Big Juicy Apple In Ultra HD - There are about 5,000 potato varieties worldwide. Three thousand of them are found in the Andes alone, mainly in Peru, Bolivia, Ecuador, Chile, and Colombia. They belong to eight or nine species, depending on the taxonomic school. Apart from the 5,000 cultivated varieties, there are about 200 wild species and subspecies, many of which can be cross-bred with cultivated varieties. Cross-breeding has been done repeatedly to transfer resistances to certain pests and diseases from the gene pool of wild species to the gene pool of cultivated potato species. Genetically modified varieties have met public resistance in the United States and in the European Union.



The major species grown worldwide is Solanum tuberosum (a tetraploid with 48 chromosomes), and modern varieties of this species are the most widely cultivated. There are also four diploid species (with 24 chromosomes): S. stenotomum, S. phureja, S. goniocalyx, and S. ajanhuiri. There are two triploid species (with 36 chromosomes): S. chaucha and S. juzepczukii. There is one pentaploid cultivated species (with 60 chromosomes): S. curtilobum. There are two major subspecies of Solanum tuberosum: andigena, or Andean; and tuberosum, or Chilean.The Andean potato is adapted to the short-day conditions prevalent in the mountainous equatorial and tropical regions where it originated; the Chilean potato, however, native to the Chiloé Archipelago, is adapted to the long-day conditions prevalent in the higher latitude region of southern Chile.



The potato was first domesticated in the region of modern-day southern Peru and extreme northwestern Bolivia between 8000 and 5000 BC.It has since spread around the world and become a staple crop in many countries.

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Cutting soft fresh juicy tangerine in Ultra HD 4K

Cutting soft fresh juicy tangerine in Ultra HD 4K - Tangerines are a good source of vitamin C, folate and beta-carotene.They also contain some potassium, magnesium and vitamins B1, B2 and B3. Also contains Lutein and Zeaxanthin.Tangerine oil, like all citrus oils, has limonene as its major constituent, but also alpha-pinene, myrcene, gamma-terpinene, citronellal, linalool, neral, neryl acetate, geranyl acetate, geraniol, thymol, and carvone.



New research from The University of Western Ontario has discovered a substance in tangerine skins that not only prevents obesity in mice, but also offers protection against type 2 diabetes, and even atherosclerosis, the underlying disease responsible for most heart attacks and strokes. Murray Huff, a vascular biology scientist at the Schulich School of Medicine & Dentistry, along with Erin Mulvihill, a PhD student, studied the effects of a flavonoid in tangerines called Nobiletin. Their research is published in the journal Diabetes.



Honey tangerines (or "murcotts" as they are called in the industry) are the most widely grown tangerine, trailed by the sunburst tangerine, and with lowest amount of acreage, the fallglo.



One of the oldest and formerly most popular varieties is the Dancy tangerine, but it is no longer widely grown.The Dancy was known as the zipper-skin tangerine, and also as the kid-glove orange, for its loose, pliable peel.

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Cutting Barbados Grapefruit in Ultra HD 4K

Cutting Barbados Grapefruit in Ultra HD 4K - The evergreen grapefruit trees usually grow to around 5–6 meters (16–20 ft) tall, although they can reach 13–15 m (43–49 ft). The leaves are glossy dark green, long (up to 15 centimeters (5.9 in)) and thin. It produces 5 cm (2 in) white four-petaled flowers. The fruit is yellow-orange skinned and generally an oblate spheroid in shape; it ranges in diameter from 10–15 cm (3.9–5.9 in). The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness (generally, the redder varieties are sweeter). The 1929 US Ruby Red (of the Redblush variety) has the first grapefruit patent.



One ancestor of the grapefruit was the Jamaican sweet orange (Citrus sinensis), itself an ancient hybrid of Asian origin; the other was the Indonesian pomelo (C. maxima). One story of the fruit’s origins is that a certain “Captain Shaddock” brought pomelo seeds to Jamaica and bred the first fruit.However, it probably originated as a naturally occurring hybrid.



The hybrid fruit, then called “the forbidden fruit”, was first documented in 1750 by a Welshman, Rev. Griffith Hughes, who described specimens from Barbados in The Natural History of Barbados.Currently, the grapefruit is said to be one of the “Seven Wonders of Barbados.”



The grapefruit was brought to Florida by Count Odet Philippe in 1823 in what is now known as Safety Harbor. Further crosses have produced the tangelo (1905), the Minneola tangelo (1931), and the oroblanco (1984).

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Cutting Barbados Grapefruit in Ultra HD 4K

Cutting Barbados Grapefruit in Ultra HD 4K - The evergreen grapefruit trees usually grow to around 5–6 meters (16–20 ft) tall, although they can reach 13–15 m (43–49 ft). The leaves are glossy dark green, long (up to 15 centimeters (5.9 in)) and thin. It produces 5 cm (2 in) white four-petaled flowers. The fruit is yellow-orange skinned and generally an oblate spheroid in shape; it ranges in diameter from 10–15 cm (3.9–5.9 in). The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness (generally, the redder varieties are sweeter). The 1929 US Ruby Red (of the Redblush variety) has the first grapefruit patent.



One ancestor of the grapefruit was the Jamaican sweet orange (Citrus sinensis), itself an ancient hybrid of Asian origin; the other was the Indonesian pomelo (C. maxima). One story of the fruit's origins is that a certain "Captain Shaddock" brought pomelo seeds to Jamaica and bred the first fruit.However, it probably originated as a naturally occurring hybrid.



The hybrid fruit, then called "the forbidden fruit", was first documented in 1750 by a Welshman, Rev. Griffith Hughes, who described specimens from Barbados in The Natural History of Barbados.Currently, the grapefruit is said to be one of the "Seven Wonders of Barbados."



The grapefruit was brought to Florida by Count Odet Philippe in 1823 in what is now known as Safety Harbor. Further crosses have produced the tangelo (1905), the Minneola tangelo (1931), and the oroblanco (1984).

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Cutting and splitting banana in Ultra HD

Cutting and splitting banana in Ultra HD - The banana plant is the largest herbaceous flowering plant.All the above-ground parts of a banana plant grow from a structure usually called a "corm". Plants are normally tall and fairly sturdy, and are often mistaken for trees, but what appears to be a trunk is actually a "false stem" or pseudostem. Bananas grow in a wide variety of soils, as long as the soil is at least 60 cm deep, has good drainage and is not compacted.The leaves of banana plants are composed of a "stalk" (petiole) and a blade (lamina). The base of the petiole widens to form a sheath; the tightly packed sheaths make up the pseudostem, which is all that supports the plant. The edges of the sheath meet when it is first produced, making it tubular. As new growth occurs in the centre of the pseudostem the edges are forced apart.Cultivated banana plants vary in height depending on the variety and growing conditions. Most are around 5 m (16 ft) tall, with a range from 'Dwarf Cavendish' plants at around 3 m (10 ft) to 'Gros Michel' at 7 m (23 ft) or more.Leaves are spirally arranged and may grow 2.7 metres (8.9 ft) long and 60 cm (2.0 ft) wide.They are easily torn by the wind, resulting in the familiar frond look.



When a banana plant is mature, the corm stops producing new leaves and begins to form a flower spike or inflorescence. A stem develops which grows up inside the pseudostem, carrying the immature inflorescence until eventually it emerges at the top.Each pseudostem normally produces a single inflorescence, also known as the "banana heart". (More are sometimes produced; an exceptional plant in the Philippines produced five. After fruiting, the pseudostem dies, but offshoots will normally have developed from the base, so that the plant as a whole is perennial. In the plantation system of cultivation, only one of the offshoots will be allowed to develop in order to maintain spacing.The inflorescence contains many bracts (sometimes incorrectly referred to as petals) between rows of flowers. The female flowers (which can develop into fruit) appear in rows further up the stem (closer to the leaves) from the rows of male flowers. The ovary is inferior, meaning that the tiny petals and other flower parts appear at the tip of the ovary.

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Cutting bright green flesh Kiwi fruit Ultra HD 4K

Cutting bright green flesh Kiwi fruit Ultra HD 4K - Kiwifruit is native to northern China. Other species of Actinidia are native to India, Japan, and southeastern Siberia.



Cultivation of the fuzzy kiwifruit spread from China in the early 20th century to New Zealand, where the first commercial plantings occurred. The fruit was called "yang tao", but was changed to "Chinese gooseberry" by the New Zealanders.It proved popular with American servicemen in New Zealand during World War II. Because of this, the fruit was exported to California using the names "Chinese gooseberry" and "melonette". Because the California-based importer rejected these names, the fruit was rebranded "kiwifruit" because of its resemblance to the New Zealand kiwi bird.



Kiwifruit has since become a common name for all commercially grown fruit from the genus Actinidia.



Almost all kiwifruit sold belong to a few cultivars of fuzzy kiwi (Actinidia deliciosa): 'Hayward', 'Blake', and 'Saanichton 12'.They have a fuzzy, dull-brown skin, and bright-green flesh. The familiar cultivar 'Hayward' was developed by Hayward Wright in Avondale, New Zealand, around 1924.It was initially grown in domestic gardens, but commercial planting began in the 1940s.



'Hayward' is the most commonly available cultivar in stores. It is a large, egg-shaped fruit with a sweet flavor. 'Saanichton 12', from British Columbia, is somewhat more rectangular than 'Hayward' and comparably sweet, but the inner core of the fruit can be tough. 'Blake' can self-pollinate, but it has a smaller, more oval fruit and the flavor is considered inferior.

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Cutting cheesy pizza capricciosa in Ultra HD 4K

Cutting cheesy pizza capricciosa in Ultra HD 4K - Pizza capricciosa is a style of pizza in Italian cuisine prepared with mozzarella cheese, Italian baked ham, mushroom, artichoke and tomato.Types of edible mushrooms used may include cremini, white mushrooms, and others. Some versions may also use prosciutto (a dry-cured ham), marinated artichoke hearts, olive oil, olives, basil leaves and egg. Some versions may be prepared using a thin crust.

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The modern pizza was invented in Naples, Italy, and the dish and its variants have since become popular in many parts of the world. In 2009, upon Italy's request, Neapolitan pizza was safeguarded in the European Union as a Traditional Speciality Guaranteed dish.



The ancient Greeks covered their bread with oils, herbs and cheese. The Romans developed placenta, a sheet of dough topped with cheese and honey and flavored with bay leaves.

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music : Tomoki Umeda - Piano smooth jazz

music license : soundcloud cc 3.0 BY

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Cutting two layer tasty sugar cake in Ultra HD 4K. (mmmmm)

Cutting two layer tasty sugar cake in Ultra HD 4K. (mmmmm) -  this cake is made from brewed sugar and water, that is moved from the heat source and has the added mixture of grounded almonds (or walnuts, or hazelnuts), cookies and margarine. Half of the mixture is put in a shallow container, and the other half mix in 100 g of molten chocolate. That chocolate mixture is overflowed over the first half. As the last move in preparation the frosting on the praline is put. For this preparation of the cake these ingredients are used:

½ kg Sugar

1 dl Water

250 g ground almonds (or walnuts, or hazelnuts)

200 ground cookies

150 g margarine

100 g cooking chocolate

For the preparation of the frosting these ingredients are needed:

100 g margarine

150 g cooking chocolate

2 spoons milk

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music : :Glassic - smooth jazz piano instrumental

music license : soundcloud cc 3.0 BY

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